
THE GREAT 



Creamery Secrets, 



AfuAAJ^ 



THE GREAT 



Creamery Secret Process. 



A GUIDE FOR 



FARMERS ""» DAIRYMEN. 



CONTAINING RECIPES, PROCESSES, CALCULATIONS, AND 

OTHER VALUABLE INFORMATION PERTAINING 

TO MILK, BUTTER AND CHEESE; DISEASES 

OF- CATTLE AND THEIR CURE. 



BY L. M. KNISELY. 



CLEVELAND, O. : 

C. R. CLARK * CO., PRINTERS AND BINDERS 
1883. 






ENTERED, ACCORDING TO ACT OF CONGRESS, 
IN THE YEAR 1883, IN THE 

OFFICE OF THE LIBRARIAN, AT WASHINGTON, 
By L. M. Knisely. 



<r 



PR E FACE. 



In publishing this little volume the Author is prompted to do so 
from the many and frequent solicitations of those familiar with his 
practical ability, and from actual experience. With this view, 
and trusting that those who have an opportunity will follow out the 
teachings as laid down throughout in the different subjects as they 
may be presented — if this be done — the Author, in full confidence, 
guarantees perfect satisfaction. 

Hoping that you may peruse this carefully, and follow it out to the 
letter, I remain, your obedient servant, the Author, 

LEVI MYRON KNISELY. 



ARRANGEMENT OF SUBJECTS. 



1. Preface. 

2. The Great Creamery Secret. 

3. Grains of Strength yielded by one pound, of 7,000 grains, of Milk. 

4. Grains of Warmth yielded by one pound, of 7,000 grains, of Milk. 

5. Table showing the amount of Butter and Cheese obtainable from 

Milk. 

6. Table showing the amount of Ingredients in various kinds of Milk. 

7. Variation of Quality and Quantity of Cows Milk, according to 

Breed, Food supplied, &c., also Perfection of Milk Keeping, 
Temperature, &c. 

8. Washing of Butter after churned. 

9. Effects of leaving Butter stand Unwashed after churned. 

10. To Salt and Cure Butter. 

11. Substitute for Cream. 

12. Comparative Yield of Butter and Cheese from one acre of 

pasturage. 

13. Milk Tests. 

14. Preserved or Solidified Milk. 

15. Much Butter (buttery Casein) from little Milk. 

16. Keeping of Butter during hot weather. 

17. To Restore Rancid Butter. 

18. Table showing the Period of Reproduction of Cattle, also Period 

of Power of Reproduction of the Cow. 

19. Diseases in Cattle. 

20. To Relieve Choked Cattle. 

21. Cure for Swelled Bags in Cows. 

22. Cure for Sore Eyes. 

23. Chewing and Loss of Cud. 

24. Lice in Cattle. 

25. Medicated Food for Cattle (reliable). 

26. Physic for Cattle. 

27. Scours and Pin Worms in Cattle. 



The Great Crea /fiery Secret. 



28. X'arious Items of Interest, as To Keep Milk Sweet and Sweeten 

Sour Milk, Much Butter from little Milk, and Reason Why 
Thunder Destroys Milk. 

29. Why does Milk and Cream turn Sour during severe Thunder 

Showers. 
30 I'he Lactometer or Milk xMeasure. 

31. Production of Butter. 

32. Milk Sugar (Lactine). 

II. Curdling of Milk (natural). 

34. Curdling of Milk (artificial), 

35. Preservation of Milk. 

36. Milk Adaptation for Food. 

37. Animal Fat. 

38. Founder in Cattle Cure. 

39. Farrow Cows. 

40. Artificial Coloring of Butter. 

41. To make Butter from New Milk before Creaming it. 



The Great Creamery Secret. 



SUBJECT I . 

Source and Composition of Milk. 

This fluid is secreted from the blood of females, of the class mam- 
malia, for the nourishment of their young. It is the only substance 
completely prepared by nature as an article of food, and is so constitu- 
ted as to furnish materials for the development of all the various 
organs and compounds of the young animal ; its composition must, 
therefore, be a matter of interest. It is a white liquid of a sweetish 
taste, is of a peculiar odor, and contains dissolved sugar, casein, and 
salts, also a fatty substance — butter — which is diffused throughout in the 
form of minute globules that are visible with the microscope, while at 
the same time the liquid is transparent. The composition of fresh 
cow's milk will, further on in this work, be chemically resolved into its 
primary elements. 



SUBJECT II. 

The Great Creamery Secret, or how the Quantity of Cream 

IS Increased Ten per cent., and the Quality of Butter 

One Hundred per cent, over that made by the 

Ordinary Process. 

It is a well known fact that butter made by the creamery process 
demands thirty-three per cent, more in price than that made by the 
ordinary process. The many reasons why the yield of cream is so 
much above that of ordinary productions is because they keep the 
milk, as soon as drawn, well strained (to free it of any foreign matter, as 
cow hairs and dirt,) placed in clean stone crocks or pans, not over 



The Great Creamery Secret. 



five or six inches in depth, and the milk to produce the greatest quan- 
tity of cream, not over three or four inches in depth, and placed in 
a cool place that animal heat may be reduced as soon as possible. The 
proper temperature for the fullest amount of cream to rise, which 
is from 55 to 60 degrees of heat, which is easily maintained, 
as elsewhere to be seen in this work, and will be well described 
further on. Creameries gather and cliurn their cream daily, 
thereby giving it little time for the accumulation of lactic acid. 
The temperature of cream, previous to churning, is scrupulously brought 
to the proper temperature of churning, being 60 degrees of heat on 
the scale. The most approved method for handling and preparing the 
cream for the churn is by having a good tin can, of suitable size for the 
amount of cream you expect to handle, (or two may be used,) with a 
good light lid ; place this in a larger can or other vessel, giving at 
least two inches on all sides, also making outside vessel a little lower 
than the creamer, to prevent water being thrown into the cream while 
filling the vessel surrounding the creamer. By these means cream 
may be brought to the proper degree by the addition of hot or cold 
water deposited around the cream can. This plan entirely prevents 
water, either hot or cold, being added directly or indirectly to the 
cream, which so much lays the foundation for its early rancidity by the 
conveyance of minute thread-like, woody or vegetable fiber, into the 
butter (which is easily detected by the glass). While creameries churn 
every day the farmer and some others churn only every other day, or 
even the third or fourth day. Hence, when cream- is taken and con- 
veyed to the general cream receptacle, it is generally accompanied with 
more or less of milk, which readily giving up its sugar or saccharine 
properties, and the acid set free thereby, coagulates the remainder, 
and a cheesy casein is formed, and being conveyed to the churn with 
the cream the result is a cheesy or casein butter, with its usual cheesy 
flavor instead of butter aroma. Producers of creamery butter always 
and particularly keep the crocks, pans and all other vessels, sweet and 
clean by frequent rinsing with a small quantity of lime or boiling hot 
potash water, and their frequent exposure to the sunlight. Creamery 
butter makers invariably keep cream, and the milk producing it, entirely 
separate from vegetables and decaying matter, such as cabbage, turnips, 
beets, carrots, potatoes, &c., as fresh drawn milk and cream, already 
taken, readily absorbs and partakes of the mixed flavors, as such would 



The Great Creamery Secret. 



produce. Butter made under such circumstances is always devoid of its 
true flavor instead of its true butter aromatic flavor. As a remedial 
agent for the keeping of milk and cream, and preventing any trace 
of acidity in the milk or butter, and improving its flavor and keeping 
qualities, I cheerfully recommend this industrial fact (worth many 
times the price of this book) for the raising of every particle of cream 
to the surface of the milk, and in a perfectly sweet condition, even if 
the same has not been touched for some days. It is simply the addi- 
tion of a small quantity of r;jx/'«/?s£'^j-^^^. Remember that this is a 
perfectly healthy article, even, if taken in ten-fold proportion to that 
laid down in this volume, for the retarding influence against the ac- 
cumulation of lactic acid in milk, cream and butter. If you can not 
procure it in a crystalized state of your nearest druggist send to me 
and I will send it to you for the small sum of five cents per lb., as I 
am perfectly familiar with its purity, although a fear of its purity need 
not be entertained, as its cheapness would not enhance profits suffi- 
ciently remunerative for its adulteration. 



SUBJECT III. 

Grains of Strength Yielded by One Lb., of 7,000 Grains. 

Grains. 
In Skimmed Milk 34 



New 



35 



Butter " 35 

vSkim " Cheese 36.0 



SUBJECT IV. 

Grains of Warmth Yielded by One Lb., of 7,000 Grains. 

Grains. 

In Milk Whey i eo 

" Butter Milk ^^-^^^ 

" Skimmed Milk t^c\ 

" New Milk 378 

" Skim Milk Cheese 2.300 

" Cheddar Milk Cheese 2.550 

" Butter 4.700 



10 I'he Great Creamery Secret. 

SUBJECT V. 

Table Showing the Amount of Butter and Cheese obtainable 
FROM Milk. 

loo lbs. Milk contains about 3 lbs. pure Butter. 

100 " " " " 7/y lbs. Cheese. 

100 '' " averages 3 \ lbs. Common Butter. 

100 " " " i^tV ^^^' Common Cheese. 

100 " Skimmed Milk yields 13^ lbs. Skim Milk Cheese 



SUBJECT VI. 

Table Showing the Ingredients in Various Kinds of Milk. 
In 100 parts there are of 

Woman. Cow. Ass. Goat. Ewe. 

Water, 87.9 87. 91.7 86.7 85.6 

Milk Sugar, 6.5 4.8 6.1 5.3 5. 

Butter, 3.6 3.1 0.1 2>-3 4-2 

Casein, 1.5 4.5 1.8 4.1 4.5 



SUBJECT VII. 

Variation of Quality and Quantity of Cow's Milk According 
to Breeds, Food Supplied, &c., also, Temperature and 
Perfection of Milk Keeping. 
In every 1,000 parts of milk there are of 

Water, 840 Parts. 

Milk Sugar, 45 

Butter, or Oil, 40 

Casein, 40 

Phosphate of Lime, 17 

Chloride of Potassium, 9 

Phosphate of Magnesia, 4 

Free Soda 3 

Common Salt, 3 



The Great Creamery Secret. ' \\ 



The time required for the full amount of cream to rise to the surface 
of new milk, at different temperatures, may be seen from the following 
table : 

If temperature of the air is 77 degrees, it will take 10 to 12 hours. 

" " " 68 " '< " 10 to 20 " 

55 '• " " 24 - - 

50 - - - 36 - 

One gallon of milk weighs 10 lbs. 4 oz., being heavier than water 
in the proportion of 103 to 100. The best temperature at which to 
churn cream is from 55 degrees to 60 degrees Fahr. Milk will produce 
scarcely any cream, even in the space of a month, if it is kept at 33 
degrees to 38 degrees Fahr. Milk turns sour by the fermentation of 
the sugar and its transformation into lactic acid, thus causing the milk 
to curdle. Vinegar or renet will produce the same effect. Good 
cream will produce about one-fourth its weight in butter. Cheese 
made from good milk contains nearly t^t^ per cent, of water, and cheese 
from skimmed milk about 60 per cent. The perfection of milk keep, 
ing is attained when a stream of pure spring water flows through the 
room where the milk is kept, and fresh air circulates through slatted 
windows or doors uncontaminated by the odor of decaying vegetables 
or animal matter, and when the temperature ranges from 55 degrees to 
65 degrees Fahr. During winter great profits would result from 
bringing the temperature of the milk to about 120 degrees Fahr. previ- 
ous to setting, and during all seasons the greatest amount of cream 
will be collected when the milk in the pans is not over two inches in 
depth. During warm weather the milk, as soon as drawn from 
the cow, should be cooled down to 62 degrees. This may be done 
by setting the pail of milk in cold water. A small piece of crys- 
talized soda, about the size of a marble, (as spoken of elsewhere in 
this book,) dissolved in a little water, and added to a pail of freshly 
drawn milk, will increase the amount of cream, improve the butter 
and correct acidity. Milk vessels, strainers, churns, &c., should be 
kept scrupulously clean and free from taint of every kind by frequent 
scalding with boiling water. During very hot weather the milk room 
may be cooled by hanging wet linen sheets near the doors and win- 
dows with the lower parts of the sheets immersed in cold water, and 
in cold weather the temperature may be raised by means of a stove 



^2 The Great Creatnerv Secret. 



on whicli a vessel of waler may l)e placed to prevent too much dry- 
ness of air. In skimming the milk, deposit the cream in clean stone 
crocks or tin pails, and after sprinkling a handful of fine salt over the 
surface, set in a cool place to remain until churned. In filling the churn, 
leave out whatever milk may be found at the bottom of the cream crock, 
as its sour taste will be sure to promote acidity in the butter. Churning 
should occupy from thirty to forty-five minutes. Rapid churning 
should be avoided as it tends to lessen the quantity and effect the 
quality of the butter. If it should be hard and granular, refusing 
to come together well (which will not be the case if you use a ther- 
mometer in the beginning) throw in a little warm water, churning all 
the while, and the butter will soon be gathered ready to take up. As 
correct temperature is all important in the manufacture of butter and 
cheese, frequent use should be made of a good thermometer. Great 
loss is certain to result if this useful instrument is dispensed with. In 
churning use care in keeping the cream well washed down so that the 
whole will granulate with regularity, and when the butter is formed 
in small lumps pour off the buttermilk, leaving the butter in the churn. 
Pour in a pailful of pure cold water, and well wash the butter in it, at 
the same time gathering it into a solid compact mass, and working it 
to squeeze out the buttermilk. Next remove it to the butter dish and 
well work out the remaining milk, if any, and at a temperature not 
higher than 55 degrees or 58 degrees, until the milk is entirely removed 
from the butter, and the water is left (juite clear, then salt with the 
best Ashton salt at the rate of one half lb. salt- to ten lbs. butter. 
Work the salt well into the butter and use every effort to rid the butter 
of water and milk l)rine, for depend upon it the product will not be 
first class unless this be done. In packing butter, use neat firkins, 
tubs, or buckets made of white oak. Purify each by filling with a 
strong solution of bicarbonate of soda boiling hot, and allowing the 
water to stand in them for twenty-four hours. Avoid packing butter 
in vessels containing undissolved salt at the bottom unless covered 
with a cloth, as the butter will h^ damaged by coming in contact with 
it. Take great precaution to remove all rancid or su^icious butter 
from firkins that are to be refilled. Lime may be used with good 
effect in recleaning vessels having once had butter in them. All butter 
made during the early part of the summer should be shipped and sold 



The Great Creamery Secret. 13 



without loss of time, unless salted and packed as above described, 
(under the head of To Cure Butter,) as it will only keep sweet for a 
short time. Butter made during warm weather should be packed in 
firkins and kept in a cool place. To preserve it from the air cover the 
butter to the depth of half an inch, or enough to exclude the air with 
a strong brine containing in solution two tablespoonsful of white sugar 
and a piece of saltpetre double the size of a pea. In the Fall the 
butter may be replaced in pails and tubs and sent to market as fresh 
butter. If butter is too soft while being worked and salted allow it 
to stiffen for three or four hours in a cool place, then begin again and 
finish the work. In packing never mix the least amount of poor butter 
with good, it is certain to taint and ruin the whole package. The 
rancidity of butter may be prevented by thoroughly washing and salt- 
ing before the cheesy particles and milky matter is acidified by expos- 
ure to the air, and by using due caution to exclude the air from the 
package by a covering of water well saturated with salt. The oil of 
butter is of peculiar richness, unlike any other oil, and the fat of butter, 
when compact by expressing the oil, is identical with the solid fat of 
the human body. Chemical analysis and numerous experiments show 
and prove that the butter in cows' milk comes direct from the fat of 
the animal. The fatty globules are carried into the ciixulation of the 
animal deprived of stearine by respiratofy combustion, and the oil is 
then sent to the udders where under the influence of mammary pepsin 
it is changed into the components of butter. It is on this principle 
that oleomargarine, now being vended in such immense quantities in 
the United States and Europe, is based. It is manufactured from 
cow's fat or beef suet. First class butter such as creamery is free from 
every trace of a rancid taste or smell. When cut with a knife it should 
neither soil the blade, exude any dew or milky brine, and it should be 
neither sticky nor greasy, but should, in summer, possess a rich, yellow 
color or tint. A plentiful clover pasture surpasses all other food for 
producing the best quality of milk and butter. 



SUBJECT VIII. 

The reason why dairymen wash butter is to remove all foreign mat- 
ter and retain all the butter with its aroma unaffected. When the milk 



14 The Great Creamery Secret. 



is drawn off and the butter left in the churn, the latter is still sur- 
rounded with many impurities of which particles of buttermilk are the 
most numerous, also particles of casein or cheesy matter. This matter 
is more liable to spoil and become tainted than the butter itself. 
Butter becomes rancid through the action of the oxygen contained in 
the atmosphere, but casein becomes putrid, the latter is being rapidly 
produced while the rancidity of the butter is much slower in develop- 
ment. One of the important problems of the dairy is whether or not 
these impurities, viz. — buttermilk and casein — can be removed by 
washing with water. There is no doubt that the buttermilk can be all 
worked out, but casein cannot be disposed of in such a manner since it 
adheres to the butter, and can only be washed off or removed by water. 
The best method for its removal is as follows: Before making any at- 
tempt to gather the butter, and while it is yet in its granulated state, 
or rather in separate particles, say about the size of a pea, the butter- 
milk should be drawn off and a quantity of pure, clean water thrown 
into the churn. Draw off the water, and then add more water, agit 
ate again, and finally draw off all the water, provided the last that 
is drawn off is not milky in appearance. In other words, continue to 
add fresh quantities of clear water, and continue the agitation and 
the drawing off of the milk)fr water until the water is perfectly clear 
after the agitation. Then the washing has had its proper effect. 
The butter will now be likely to need little working, and the grain is 
not liable to be broken, but if the buttermilk is to be worked out and 
with it the casein, it is very likely that the grain of the butter will be 
broken and the product will have a salvy appearance which, when cut 
with a knife, instead of having a bright, shining appearance will appear 
dull as lard. Those who contend for working butter instead of wash- 
ing, urge as one reason that the aroma is washed out, and that the 
coloring of the butter is removed This is not correct, since the water 
removes the impurities of the butter by its mechanical action and not 
by its solubility. There is no doubt if butter be kept for a length of 
time in water its color and aroma would be removed, but that is not 
the case in simple washing, and the butter is not soaked. In the 
operation nothing is taken from the butter that would be desirable to 
retain. Washing butter, in its effect, may be compared with the rins- 
ing of clothes in the wash tub. Much labor is saved in the washing 



The Great Creafuerv Secret. 15 



of butter over the working of the product, and besides through the 
former process the keeping qualities of the butter are best secured. — 
Fireside Magazine. 



SUBJECT IX. 

Effects of Leaving Butter Stand Unwashed after being 

Churned. 

Such a practice is one of serious consequence. If the perpetrators 
of this practice knew of the chemical effects, and cause of the same, 
would no doubt resist its further continuance. In the first place, the 
amount of casein or cheesy matter that is usually attendant in the 
manufacture of butter being left in after a churning is done at once, 
takes up not only rancidity, but if kept in a very warm place will, in a 
very short time, not only become rancid but purtrid as in the manufac- 
ture of Limburger Cheese. Butter, if not taken as soon as churned 
and at once freed of its casein and buttermilk by being washed with 
pure water until all traces of milk are gone, would be useless to expect 
a palatable article, and much less one fit for market or even culinary 
purposes. The cause of the presence of casein is due on account of 
the quantity of milk accompanying the cream by too close or too deep 
skimming. This milk is always to be found at the bottom of the 
cream receptacle, which if of glass the cream could be seen floating on 
the top of the milk, similar to that viewed on pouring oil on the sur- 
face of water. The greater part of this may be prevented by carefully 
decanting off the cream and leaving the milk, as close as may be seen, 
remain and used for other purposes than to be converted into casein 
or a cheesy like butter. 

SUBJECT X. 
To Salt or Cure Butter. 

Take two parts best Ashton Salt, one part Saltpetre : Mix completely; 
use one ounce of this mixture to each lb. of butter, having the butter- 
milk whey well worked out. Put down in crocks, if for long keeping, 
and cover with a brine made as follows : To 6 lb. Ashton Salt (because 
it has no lime in it, being solor dried,) add 2 lb. white sugar and 2 oz. 



16 The Ci7-eat Creamery Secret. 

saltpetre. Bring the same to a boiling heat and pour all in a clean 
pail to cool, and then pour over the clear liquid. Butter for present 
use need not be l:)rined, but when it is brined in this manner and set 
in a cool place, it will keep perfect for two years. This I use in my 
packing and shipping trade. 

To Increase the Flow of Milk in Cows. — Three times each 
day give your cow water slightly warm and slightly salted, in which 
bran has been stirred, at the rate of one quart of bran to two gallons 
water. Vou will find if you have tried this daily practice that the cow 
will give twenty-five per cent, more milk, and she will become so much 
attached to that diet that she will refuse to drink clear water unless 
very thirsty, but this mess she will drink at almost any time and ask 
for more. The amount of this drink necessary is an ordinary water 
pail full three times a day, morning, noon and night. Always avoid 
giving coarse slops, as they are no more fit for the animal than the 
human. I mean by this no greasy dish water and the like ; although 
the animal nviy have hesitancy in drinking such it nevertheless is in- 
jurious as regards the milk and butter. 

SUBJECT XI. 
A Reliahle Substitute for Cream for Tahle Use. 

Take two or three whole eggs and beat tliem up in a basin ; then 
pour gradually over them boiling hot tea to prevent curdling. It is 
then quite difficult to distinguish it from rich cream. Good if the 
genuine is not obtainable. 



SUBJECT XII. 
Comparative Yield of Production per Acre. 

One acre will produce as per table : 

Lbs. 

Beef, 186 

Milk, 2,900 

Butter, 300 

Cheese, 200 

This estimate 1 compute frt)m the one acre for the pasturage season 
usually from May to October. 



The Great Creamery Secret. 17- 



SUBJECT XIII. 

Milk Tests. 

The quality of milk is in a great degree known by its taste and 
color. It should be sweet and of good flavor, and should present a 
delicate cream-colored tint. When bluish it should be suspected of 
having been fraudulently treated, or having been given by an in- 
ferior cow. Milk that is in the least degree sour curdles with tea or 
coffee, and cannot be boiled without separating into whey or curd. 
The two principal frauds to which milk is subjected, are the depriva- 
tion of its cream by skimming, and watering. It is also said to be 
adulterated with starch, flour, yolks of eggs, turmeric, chalk, &c., 
but these latter adulterations are hardly practicable. Bicarbonate 
of soda is sometimes added to restore sour milk. The turning of 
milk may be prevented without injuring the quality by adding two or 
three thousandth parts of bicarbonate of soda. The most certain way 
of testing the quality of milk is to separate it into its proximate ele- 
ments. The amount of water may be determined by evaporating a 
weighed portion over a water bath. The residue should not amount 
to over II or 12 per cent., the loss being water, and the ashes which 
should not amount to over one per cent, at most may be determined 
by insinerating the above residue, an excess of over I per cent, is an 
inorganic adulteration. The abstraction of cream is found out by the 
lactometer or creamometer. This instrument consists of a glass tube 
eight or ten inches in height and about one inch in diameter. It is 
graduated from above downwards into one hundred parts, o° being at 
the top. The milk to be examined is poured in up to this mark, and 
is then left for twelve or twenty-four hours, when the thickness of the 
stratum of cream is observed. All milk which does not yield over 
II or 12 per cent, by volume of cream may be considered as having 
been skimmed. A rough method used by inspectors of milk for test- 
ing the amount of watering, is to dip an iron rod tapering to a point 
into the milk, and then observing the greater or less transparency of 
the drop which falls from the end of this rod as it is held up to the 
light. If the drop is too transparent the milk may be suspected and 
rejected as having been watered. The same principle of testing milk 
by its degree of opacity is applied accurately by means of a small in- 
strument called a lactoscope, which consists of two plates of glass be- 



18 The Great Creamery Secret. 



tween which a hiyer of milk is contained ; the milk being better the 
thinner the layer required to prevent light passing through it. The 
value of milk may be determined by the amount of butter it will 
yield, A quart of good milk will yield about one ounce of butter. 
Flour or starch in milk is indicated by giving a blue coloration with 
tincture of iodine. Milk should not be kept in zinc or lead vessels, 
as it readily dissolves both of these metals, which are poisonous. 



SUBJECT XIV. 
Preserved or Solidified Milk. 

Fresh skimmed milk one gallon, sesquicarbonate of soda (in pow- 
der) one and one-half drachm. Mix and evaporate to one-third part 
either by heat of steam or water bath with constant agitation ; then 
add of powdered sugar six and one-half lbs., and complete the evap- 
oration by a reduced heat of temperature. Reduce this dry mass to 
powder, then add the cream which is to be well drained, and which 
was taken from the milk. After thorough admixture put the whole 
into well stopped bottles or tins and hermetically seal. 

Another plan is laid down with following ingredients : 

Carbonate of soda ^ drachm, water i fluid ounce — dissolve ; add 
of fresh milk I quart, sugar I lb., reduce by heat to the consistency 
of a syrup and finish the evaporation on plates by exposure in an 
oven. 

Observe. About i oz. of the powder agitated with i pint of water 
forms a good substitute for milk. 



SUBJECT XV. 
Much Butter from Little Milk. 

Take 4 ozs. pulverized alum, ^ oz. pulverized gum arable, and 50 
grains of pepsin. Place all in a bottle for use as required. A tea- 
spoonful of this mixture added to one pint of new milk will, upon 
churning, make one lb. butter. Agents are selling this secret for five 
dollars. 



The Great Creamery Secret. 19 

SUBJECT XVI. 
To Keep Butter During Hot Weather when you have no 

Cellar. 

A simple mode of keeping butter in warm weather is to invert a 
large earthen crock or flower pot, if need be, (varying with size of 
crock containing butter,) over the dish or firkin in which the butter is 
held. The porousness of the earthenware will keep the butter cool 
and all the more so if the pot be wrapped in a wet cloth with a little 
water in the vessel containing the butter. It is not the porousness 
of the earthen ware, but the rapid absorption of heat by external 
evaporation which causes the butter to become solid, 

SUBJECT XVII. 

To Restore Rancid Butter. 

Use I pint of water to each lb. of butter, previously adding 20 grains 
of chloride of lime to each pint of water. Wash well the butter in 
this mixture, and afterward re-wash in cold water and salt. Butter 
may also be restored by melting it in a water bath with animal char- 
coal coarsely powdered and previously well sifted to free it of dust, 
skim, remove, strain through flannel and then salt. Another way is 
to melt the butter in twice its weight of boiling wacer, shake well, and 
pour the melted butter into cold water to gain a proper consistency, 
or wash in good new milk, in which the butric acid, which causes the 
rancidity, is freely soluble. Wash afterward in cold spring water. 
Still another way is to wash the butter in strong lime water, previously 
giving the lime ample time to settle, and using only the clear 
portion. 

SUBJECT XVIII. 

« 
Table Showing the Period of Reproduction and Gestation of 

the Cow. 

Years. 

The proper age for reproduction 3 

Period of power of incubation 10 to 14 



20 The Great Creamery Secret. 



Period of Gkstation and lN'cri?ATioN. 

Days. 

Shortest 240 

Mean 283 

Longest 321 



SUBJECT XIX. 

Diseases of Animals. 

Many of the diseases of animals are referable to distinctive germs. 
Ignorance of this faot has wrought great suffering to mankind. Thus : 
when stagnant water is given to cows for drink the milk becomes 
affected. The bacteria (an animalcula-like being) swarming in the 
water when taken into the cows stomach, enter the blood, and as irrit- 
ant or posion are secreted out of the blood in the milk. Such milk 
has an offensive smell and taste and quickly sours ; it may even be- 
come putrid, and the butter is especially objectionable. The milk 
may coagulate before being drawn and garget (a disease in the udders 
of cows) and inflammation supervene. An examination of such milk 
with a microscope will show it swarming with bacteria, and yet while 
not poisonous is wholly unfit for food. The blue color of old milk is 
produced by bacteria, but there seems to be some distinction in the 
type of those in the milk after the cows have drank stagnant water, 
and those which always appear after milk commences to sour ; nor 
are plants of certain species exempt, and the most incurable maladies 
to which they are subject result from the attack of these microscopic 
animalcukt. Hence the necessity of having cattle either for milk or 
food provided with pure living water and their pasturage well rid of 
all foreign or wild weeds. From this source the milk sickness, with 
its prolonged distress, may be traced. As a disinfector and blood 
purifier I should recommend a cattle powder in which sulphur pre- 
dominates as Professor Myron's or Thorley's. 



i 



The Great Creamery Secret. 21 

Cows Giving Bloody Milk. — A cow may give bloody milk from 
irritation, from cold, or from going a long time without being milked, 
or being forced to jump fences, or compelled to cross a gap or bars 
not sufficiently low for the animal to cross without danger of striking 
and inwardly bruising her udder. Sometimes from the effects of some 
powerful drug taken for some other disease ; in such cases the blood 
usually subsides with the disease. Cows giving bloody milk may be 
checked by giving the cow the root of the Polk Berry Stock (cut fine) 
for one or two days. If a cow hides herself with her calf and the calf 
does not clean the udder, sweltering and festering may ensue and a 
bloody exudation flow, and if she is not discovered and well milked 
out and bowels kept free with Glauber Salts, bran, or cattle powder, 
such as elsewhere given, the animal may be lost. I know of several 
cases of this latter class. 

Cracked Teats. — Teats cracked from the calf sucking, or from 
washing and not being well dried, or teats and udders becoming wet 
from cattle fording sluices or streams, and cold winds striking them 
soon become chapped and make a serious annoyance to the milker 
from the uneasiness of the animal to resist the torture. Sore teats 
and udders may be speedily cured by rubbing them with a salve made 
of tallow 4 parts and camphor gum i part. Alum is sometimes used, 
but owing to its acidity and its stringency and sting, the tallow is 
more preferable as it resists water and the action of the atmosphere. 



SUBJECT XX. 
To Relieve Choked and Bloated Cattle. 

In choking the accumulation of gas (chiefly sulphureted hydrogen) 
is the cause of the animals death. This gas can be decomposed by 
forcing a strong solution of salt water down the animals throat or 
force the beast to jump over the bars of a gate or fence ; when she 
touches the ground on the opposite side the obstruction will be ejec- 
ted. A knife plunged in the animals left side the breadth of the 
hand from hip bone, and as near as possible to the back bone is at- 
tended by immediate relief, provided the puncture is kept open by a 
quill or any hollow tube, and is nowise injurious to the animal. An- 
other way is to use four or five feet of rubber hose, and push the ob- 



The Great Creamery Secret. 



struction do\\n. If cattle are choking on apples, turnips or the like, 
wrap the end of a ramrod or whipstock, or something of the kind, 
with wool twine until about the size of a walnut, grease the same 
with tallow or lard, and with it drive the obstruction down. This is 
frequently done with satisfaction to the choked cattle. 



SUBJECT XXL 
Cure for Swelled Bags in Cows. 

An excellent remedy for swelled bags in cows, caused by colds, 
«S:c., is gum camphor ^ oz., to sweet oil 2 ozs. Pulverize the gum 
and dissolve over a slow fire. M. MOORE. 



SUBJECT XXII. 

Eye Water for Cattle or Horses. 

Alcohol, I tablespoonful. 

Extract of Lead, i '< 

Rain Water ^ pint. 



SUBJECT XXIII. 
Chewing the Cim. 

A cow when sick ceases to chew her cud, and such an omission is 
one of the best evidences that she is sick. In fevers, and not un- 
frequently when injured by accident, the cow will stop chewing her 
cud. Any derangement of the stomach stops the chewing of the cud, 
and the best evidence we have of convalescence in a sick cow is when 
she resumes ruminating. It is not necessary ihat a cow should chew 
her cud in order that life be sustained. Young calves do not chew 
the cud. Frequently the practice does not commence with young 
animals until they commence to eat coarse food, rarely making a cud 
when fed exclusively on milk. Cows fed entirely on short meal will 
not chew their cud. Probably the cow described as ill is suffering 
from indigestion caused by over-feeding. It might be well to keep 



The Great Creamery Secret. 23 



feed from her and give her a dose of Epsom Salts, say about a 
pound. Then obtain about 4 ozs. of essence of gentian, and the same 
quantity of sweet nitre ; divide this into two doses and give it in 
about a pint of warm water. Also give the cow scalded bran in her 
drink. In a few days your cow will probably resume chewing her 
cud. 



SUBJECT XXIV. 
Lice in Cattle. 

We hear many inquiries in regard to the best manner of freeing 
cattle from lice. The best and safest remedy I believe to be common 
road dust. To apply this take it by the handful and rub it well into 
the hair of the animal. Kerosene applied with an old shoe or horse 
brush is certain death, to the pests ; but in the hands of an ignorant 
or careless person it is sometimes dangerous. A small quantity of 
flour of sulphur mixed in their feed may be given occasionally with 
very good results. 



SUBJECT XXV. 
Reliable Medicated Food for Cattle. 

Take linseed oil cake and grind or pulverize it up in the shape of 
meal, and to every fifty pounds of this ingredient add ten pounds of 
Indian meal, two pounds sulphuret of antimony, two pounds of ground 
ginger, one and three-fourths pounds saltpetre, and two pounds of 
powdered sulphur. Mix the whole thoroughly together and you will 
have an article equal in value to Thorley's Food, or almost any other 
preparation that can be gotten up for the purpose of fattening stock 
or curing disease in every case where food or medicine can be of any 
use whatever. This article can be fed in any desired quantity, be- 
ginning with a few teaspoonfuls at a time. For a horse mix it with 
his grain, and in the same proportion to smaller animals, repeating 
the dose and increasing the quantity, as the case may be required. 



24 The Great Creamery Secret. 



SUBJECT XXVI. 

Physic for Cattlk. 

If cattle are very sick and have troul)le in making clung, a very 
effective physic, and at the same time being perfectly harmless as 
regards injury from taking the medicine, is, for a mild physic, give a 
cow as a dose, one tablespoonful of Glauber Salts three times a day, 
dissolved in some palatable food or water, and if a speedy physic is 
required, dissolve one-half lb. of the salts in water, and drench the 
animal similar to drenching a horse. 



SUBJECT XXVII. 

Scours and Pin Worms in Cattle. 

Take white ash bark, burned into ashes and made into a rather 
strong lye ; then mix one-half pint of it with one pint of water and 
give all to each animal two or three times daily. This will certainly 
carry off the worms which is the cause, in most instances, of scours and 
looseness in cattle. 



SUBJECT XXVIII. 
To Keep Milk Sweet and Sweeten Sour Milk. 
Put into the milk a small (quantity of caibonate of magnesia. 

SUBJECT XXIX. 

Why Does Milk and Cream Turn Sour Durin(; Severe 

Thunder Showers. 

The most plausible reason for its explanation is obvious from the 
laws of caloric. We know that when a body of electricity is discharged 
during a thunder storm the crystaline vesicles of vapor in suspension 
in the atmosphere are separated and at once form drops of water, and 
by the laws of gravitation are driven to the earth; therefore, upon 
the same natural law the crystaline globules of acqueous bodies, as 
milk, are separated by caloric force and are no longer held in their 



The Great Creamery Secret. 25 



homogeneous mass, and being thus separated are subjected to the 
action of the atmosphere, and at once absorb oxygen, and their sac- 
charine properties are transformed into coagulation by the escaping 
acidity thus formed. The only known remedy is to have, in such milk, 
the finely diffused solution of the crystalized bicarbonate of soda, 
which so much retards the rapid accumulation of lactic acid which is 
so predominant in souring of milk and cream. With such a retard- 
ing influence the dairyman has time to make good use of his milk and 
cream. 

SUBJECT XXX. 
The Lactometer or Milk Measure. 

When freshly drawn milk is permitted to stand the butter globules 
rise to the surface and form cream. The proportion of milk may be 
determined by means of an instrument called the lactometer, which 
consists simply of a glass tube six or seven inches long, which is 
marked off in- a hundred equal divisions from above downward. It is 
filled with a sample of milk and allowed to stand ; when the per 
cent, of cream which form can be read upon the scale. 



SUBJECT XXXI. 
Production of Butter. 
Butter is obtained either from cream or from milk by agitating it 
in various ways (churning). This is necessary because the oil globules 
are invested by a delicate membrane which requires to be ruptured 
before the butter will cohere into a solid mass. Heat also bursts the 
globules and causes them to unite, but the butter thus formed is of a 
poorer quality. The best temperature for churning is for cream 55 
degrees to 58 degrees, and for milk 65 degrees. During the process 
of churning the temperature rises from 4 degrees to 10 degrees, and 
the milk or cream, if sweet, turns sour; oxygen is absorbed and acid 
formed, which seems to aid in the coalescence of the oil globules. 
From a great variety of causes butter is liable to change, by which its 
quality is impaired ; among these may be mentioned the absorption 
of bad odors by cream if not kept in a perfectly clean place with a 
frequent renewal of fresh air, washing with water containing much 



26 The Great Creamery Secret. 



lime or other organic matter, and packing with impure salt. But 
the chief source of injurious changes in butter is the putrification of 
cheesy mattej" (casein),- of which it always contains a small portion. 
The casein converts the sugar of milk into lactic acid and that into 
butric acid to which the disagreeable smell of rancid butter is mainly 
due. 



SUBJECT XXXII. 
Milk Sugar (Lactine.) 

This is the substance which gives to milk its slightly sweet taste. 
It is obtained by evaporating clarified whey until it crystalizes. It is 
much less soluble than cane or grape sugar and therefore much less 
sweet ; it is also hard and gritty. Casein, or the curd of milk, has 
the same composition and properties as vegetable casein. It exists in 
milk in a state of solution but is very insoluble in water, for it re- 
quires four hundred lbs. of water to dissolve one lb. of casein. Case- 
in is held in solution in milk by a small quantity of soda ; if this is 
neutralized by an acid the casein is at once precipitated as insoluble 
curd, and an addition of a little carbonate of soda or potash, so as to 
form a weak alkaline solution, dissolves it. 



SUBJECT XXXIII. 

Natural Curdling of Milk. 

When milk is exposed to the air for a certain length of time it be- 
comes sour and curdles; that is, its casein is precipitated. The curd, 
however, does not readily separate from the liquid part (whey) unless 
a gentle heat be applied, when it contracts in bulk and rises to the 
surface of the milk, where it is in contact with the air. The changes 
that here occur are begun by the oxygen of the air which induces de- 
composition in the nitrogenized casein ; this decomposition is prop- 
agated to the sugar of milk, which is changed to lactic acid probably 
by being first converted into grape sugar. But this is not precisely 
known. The lactic acid gives to milk its sourness, and by neutralizing 
its soda precipitates the casein. 



The Great Crea/nery Secret. 



27 



SUBJECT XXXIV. 

Artificial Curdling of Milk. 

It seems to matter nothing whether the acid is generated spontane- 
ously by the elements of milk or is added artificially, the effect being 
the same. Almost any acid substance possesses the power of curdling 
milk. In Holland muriatic acid is said to be extensively employed 
for this purpose in the cheese manufacture. In Switzerland they add 
a little sour milk to produce the curd, while in other countries vinegar, 
tartaric acid, lemon juice, cream of tartar and salt of sorrel are also 
employed. But the substance most generally used for this purpose 
usually consists of the lining membrane of the stomach of a calf, pre- 
pared by salting and drying. This rennet is soaked in water or whey, 
which, being added to milk and the temperature raised to 95 degrees,' 
coagulates it promptly. It has been hitherto considered that th^ 
coagulating action of rennet is due to a portion of gastric juice which 
It retains, but late researches show that it acts in the same manner as 
casein by changing milk sugar into lactic acid through its decomposi- 
tion. Gastric juice, it is true, curdles milk rapidly, but the thorough 
and repeated washing and dryings to which the rennet may be subject- 
ed, without destroying its efficacy, renders it impossible to ascribe its 
action to that solvent ; while it is well known that other membranes 
besides that of the stomach, in a state of decomposition, convert sugar 
of milk into lactic acid. 



SUBJECT XXXV. 

Preservation of Milk. 

Milk or cream may be preserved or restored to a state of sweetness, 
when it has begun to sour, by adding to it a small quantity of soda' 
pearlash or magnesia, which neutralizes the lactic acid, and the lac- 
tates thus formed are not unwholesome. The action of curd in decom- 
posing milk sugar is arrested, or prevented, by heating it to the boiling 
temperature. Hence, if milk be introduced into bottles, well corked 
and put into a pan of cold water, and raised to the boiling point, and 
after cooling be taken out and placed in a cool place, the milk may be 



28 The Great Creamery Secret. 



preserved perfectly sweet for half a year. If the bottle in this case be 
uncorked and the milk exposed to the air, the casein, after a few days, 
resumes its property of decomposing milk sugar and forming lactic 
acid. By evaporating milk at a moderate heat, with constant stirring, 
its solid constituents are left as a dry mass which may be kept for any 
length of time, and which, when dissolved in water, is said to possess 
all the properties of the most excellent milk. 



SUBJECT XXXVI. 

Adaptation i-or Food. 

Milk contains all the saline substances which are found in the blood, 
or which the growing animal requires, phosphate of lime in large 
quantities (40 gallons of milk contains i lb.) for the development of 
bones, common salt to furnish, by its decomposition, the hydrochloric 
acid of the gastric juice and the soda of the bile, and also a trace of 
iron which reappears in the coloring matter of the blood. The other 
constituents in milk perform equally important offices in nutrition ; 
the butter yields fat, the sugar is burned for the production of heat, 
the casein forms flesh, and the large proportion of water supplies the 
necessary elements of the system. 



SUBJECT XXXVII. 

Animal Fats. 

The fat forms about one-twentieth the weight of the healthy animal. 
Beef tallow is of a yellowish white color, firm, and yields 75 per cent, 
slearine to 25 per cent, oiline. Neat's Foot Oil is obtained from the 
feet of oxen by first divesting them of the hoofs and hair and then 
boiling them in water. This oil remains liquid below 32 degrees, and 
is not liable to change or become rancid. It is used for oiling leather, 
machinery, and particularly steeple clocks which require, in conse- 
quence of the cold to which they are exposed, an oil not lial)le to 
solidify. 



The Great Creaviery Secret. 29 



SUBJECT XXXVIII. 
Foundered Cattle Cure. 

If cattle become foundered from an excess of eating new clover you 
need not be seriously alarmed if you take, say an ordinary sized 
butcher's knife, the blade of which should not be less than 5 or 6 inches 
and at least one inch broad, and if you stand in front of the animal, 
then just back of the last ribs and high up on the left hand side stab 
the animal, and the excess of accumulation of gas will at once be dis- 
pelled and the animal will soon resume her food. 

N.B. — If you stand back of the animal then the insertion should be 
made on the right hand side. A smaller blade is of very little con- 
sequence as the incision must reach full into the paunch. 



SUBJECT XXXIX. 

Farrow Cows. 

A dry cow is said to be a farrow cow, one not producing young in a 
particular season or year. If a cow has had a calf, but fails in a sub- 
sequent year, she is said to be farrow or to go farrow. Such a cow 
may give milk through the year. 



SUBJECT XL. 
Marine Butter Color. 

This color is composed of the following, and in the proportions 
given : 
Take i oz. Saffron. 

" 6 " Curcuma. 

" 5 " Annottaine. 

" 5 lbs. Butter. 

'* I pint of Lard Oil. 

" , I grain Carbonate of Soda. 

" 3 grains Saltpetre. 



30 '/'//'' Great Creamery Secret. 



First, the salfron is made into ^ pint of tincture, and the butter is 
melted and strained through a cloth. The butter, curcuma, and 
saffron are next added together and boiled for 15 minutes, and then 
strain through a cloth and re-boil for 15 minutes longer, then add the 
lard oil and annottaiiie and stir until cool. This is enough color for 
6,000 lbs. of butter. 

Another. — Butter is frequently colored with the yolk of eggs, but I 
have rejected it on account of its transmitting a part of the color to 
cloths and the like that the butter may be wrapped in, besides its 
albumen tends to early rancidity, but may be used in short trade. 



SUBJECT XLI. 
To Make Butter from Milk Before Creaming. 

Take four ozs, pulverized alum, one-half oz. pulverized gum-arabic, 
and tifty grains pepsin. Place all in a bottle for use as required. A 
teaspoonful of this added to one gallon of new milk will, upon churn- 
ing, make one pound of butter. 



PERFECTION AT LAST. 



The celebrated " DEFIANCE CHURN" is just what its name im- 
plies. The many reasons why it is defiantly superior to all other 
makes is perfectly apparent for the following reasons : 

Reason I. — Its manner of construction is so simple, having no 
paddles working on the inside, which is by all conceded to be a source 
of annoyance and trouble. 

Reason II. — Having no paddles to beat the butter globules into a 
salvy-Iike mass, thereby not only destroying its aroma, but laying the 
foundation for its early rancidity. 



The Great Creamery Secret. 31 



Reason III. — The i^evolving of the churn and its contents, and 
with such ease, entirely prevents any possibility of eddies being 
formed, putting every drop of cream in motion at once. 

Reason IV. — Every drop of cream being in motion at once from 
the commencement of churning, of course causes every dro-p of cream 
to granulate together, and the volume of butter thus formed to float 
freely and undisturbed by paddles in the buttermilk whey. 

•Reason V. — The breakers being so artistically arranged and se- 
cured to the sides of the churn body, keep them entirely out of the 
^ way while cleaning and handling the butter. 

Reason VI, — The glass eye, opening at all times a view, enables the 
operator to see at a glance the exact progress of his work and precludes 
the necessity of removing the lid. 

Reason VII. — The churn is so arranged that no dashers are to be 
continually rinsed down by water, and the proper churning temper- 
ature (55 degrees to 60 degrees,) of the cream disturbed. 

Reason VIII. — The all-important and conveniently arranged Air 
and Gas Ventilating Tube is a necessary convenience, rarely if ever 
before met with in a churn where its need is perfectly essential. 

Reason IX. — The amount of gain of butter by the use of this churn 
over all others is, by actual test, 5^ ozs. for every gallon of good cream ; 
every particle of cream being in motion at once and continually, leav- 
ing no eddies and cream unchurned, is its apparent cause. 

Reason X. — For quality, quantity and ease, enabling a child of 
eight or nine years of age to do the churning, sets this churn far in 
advance of all other makes. 

Reason XI. — Considering the per cent, of its gain in butter over 
all others, the ease by which the churning is done, "the glass eye 
opening," ease of cleaning the churn, and its strength, durability, 
and small cost, makes it unquestionably one of the greatest paying 
and labor saving articles the farmer can possess. 

Reason XII.- — The average amount of cream per week of one good 
cow is four gallons, and the gain in butter is five ounces per gallon 
(by the use of this churn) makes twenty ounces per week, eighty 



32 



T)ie Great Creamery Secret. 



ounces or five pounds per month, then consider the amount of loss or 
gain to the person having and making butter from one to half dozen 
cows. It is wonderfully surprising to consider the amount of butter 
cast out in the shape of good, rich buttermilk ; all for the want of 
proper churning. Putting the butter at the low price of 20 cents per 
lb. saves to the producer $1.00 per month or ;55i2.oo per year — an 
amount equal to 6 per cent, on $200.00 per year, or the interest on five 
good cows at $40.00 apiece. This is no wild exaggeration but solid 
facts. 

For further particulars address 

L. M. KNISELY, 

New Philadelphia, 

Tuscarawas Co., O. 




LIBRftRY OF CONGRESS 



000 895 137 8 # 



